May 30, 2014
Vegan Black Bean Enchiladas Verdes
While I consider myself pretty well-versed in many different types of cuisine, including Mexican, I admit that I had never had green enchilada sauce until very recently. What makes this green (verde) sauce so unique, I’m sure, is that cute little Mexican “tomato” called the tomatillo. It’s not really a tomato, but it’s in the same family. It’s a nightshade vegetable related to the cape gooseberry.
- 10 corn tortillas
- 3 cups cooked black beans (2 15 oz. cans)
- 1 onion, diced
- 1 TBS chili powder
- 1 TBS ground cumin
- ½ cup corn kernels (fresh or frozen)
- 1 TBS smoked paprika
- ¼ cup vegan cheese shreds (optional)
~ for the sauce
- 2 cups water
- 1 pound serrano peppers*
- 1 pound tomatillos
- 1 sweet, yellow onion
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ cup fresh cilantro
- 2 tsp tamari or other low sodium soy sauce (optional)
- Water sauté the onion until tender.
- Add the beans and remaining ingredients and cook over low heat for about 10 minutes. The beans should be falling apart a little. Add a bit of water if needed but not too much. You want a thick, pasty consistency.
- Set aside.
~ for the sauce
- Remove the stems and the seeds from the peppers and rough chop them.
- Quarter the tomatillos and place them in a sauce pot with the peppers and remaining ingredients.
- Simmer for about 30 minutes, until the tomatillos and peppers are tender.
- Let the mixture cool a bit, then puree in a food processor. It only takes a few moments. The sauce should be a bit chunky (that’s how I like it). If you prefer a very smooth sauce, just use a blender instead.
~ construction and final prep
- Preheat the oven to 350° F.
- Place the corn tortillas in an oven-proof bowl and cover with foil. Bake for about 10 minutes until warm. They will be easier to handle this way and not fall apart so easily.
- Cover the bottom of a large casserole dish with some of the sauce.
- Spread about ¼ cup of the bean mixture onto each tortilla, roll gently and place in the casserole dish.
- Top with the remaining sauce and the vegan cheese if you’re using it.
- Bake, covered, for 20-30 minutes until the sauce is bubbling.
- Garnish with some fresh cilantro and sliced avocado (optional).